3 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven. Place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

4. Drizzle half a teaspoon of olive oil on each slice.

5 Place bread olive oil side up Put some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

This will keep the masses happy… for awhile at least!

Good luck let us know how it turns out you can see more recopies here:

About The Brick Oven On 35th

The Brick Oven on 35th opened its doors in 1996 and the current owners Magda & Jay McBride purchased the restaurant in September of 2000. Jay along with his brother Will, have been running the restaurant since. Our philosophy is to provide a great meal for a good price in a comfortable atmosphere.
The question most commonly asked at the Brick Oven on 35th is “are you related to the other Brick Ovens in Austin?”
Yes, we are related to the other Brick Ovens in Austin (all are a part of the same franchise) but our food differs due to the grains we use in our dough and many of our recipes and ingredients are different.